| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Crook1 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
lb |
Fresh salmon fillets; (cut in 1/2" |
|
|
; medallions or grill |
|
|
; in one piece) |
| 1 |
md |
Shallots |
| 1 |
md |
Clove garlic; chopped fine |
| 1 |
cn |
Saltfree tomatoes; (6 oz.) |
| 1/2 |
c |
Rich fish stock |
| 1 |
tb |
Tomato paste |
| 1 |
tb |
Fresh dill |
| 1 |
tb |
Italian parsley |
| 2 |
ts |
Sugar |
| 1 |
|
Bay leaf |
| 1 |
tb |
Chives |
INSTRUCTIONS
Mix 2 tablespoons olive oil with lemon juice to marinate fish. Turn salmon
to coat & leave 30 minutes, turning a couple of time.
Preheat broiler or grill.
While salmon marinates, prepare the sauce: In a large saucepan or skillet,
heat remaining olive oil (1 tablespoon) with the shallots & garlic over
medium heat. When vegetables start to sizzle, add tomatoes, crushing with
hands. Stir in fish stock, tomato paste, dill, parsley, sugar and bay leaf.
Simmer until thick but still slightly liquid (about 20 minutes).
While sauce simmers, remove salmon from marinade. Discard marinade. Broil
or grill salmon close to heat until golden brown (about 3 minutes per side
in broiler).
Spoon sauce over individual servings of cooked pasta. Place salmon
medallions on top of the sauce and sprinkle with chives. Enjoy!
Serves 4
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